IFS - International Food Standard, The starting point is the Global Food Safety Initiative (GFSI). It was established in 2000 as a result of the improvement of food safety by the Chamber of Commerce CIES - Global Food Business Forum.
It was initially formed with the participation of 40 commercial enterprises in Europe, North America and AUSTRALIA. The aim of GFSI is to prepare a global Food Safety standardization and to ensure that enterprises sell safer Food products in their own markets. Based on this, GFSI has made the Food Safety standard measurable by revealing the Key criteria.
The aim of the system is to ensure that food processing suppliers provide retailers with products that are suitable in terms of food safety and hygiene.
The standard is reviewed and revised at regular intervals according to industry conditions. The 6th version of the standard was published in January 2012.
IFS (Version 6) STANDARD ARTICLE TITLES
1.Senior Management Responsibility
2.Quality and food safety management system
3.Resource Management
4.Planning and Production Processes
5.Measurement, analysis, improvement
6.Food protection and external inspections
CERTIFICATION PROCESS
An organization that wants to obtain a certificate according to the IFS Standard first signs a contract with the certification body authorized to issue this certificate.
Fulfills the necessary documentation and process requirements in accordance with IFS requirements.
After the necessary preparations are completed, an audit is requested from the certification body.
As a result of the inspection carried out by expert auditors, companies that are certified to comply with the criteria specified in the IFS standard are certified. The validity period of the certificate is 1 year.
Benefits of IFS
Increased consumer confidence
Priority entry to the desired market
Strong ties with retail distribution
Increased transparency
Increasing the efficiency of production
Minimizing important food risks
It has a wide scope such as Quality, Hygiene and Product Safety.
Ensures effective control of internal processes and minimization of the risk of making errors.
It takes a proactive approach to food safety by identifying potential hazards in advance and ensuring the use of preventive rather than corrective methods.